Meal Kit

Chicken and Parmesan Cream Sauce

with thyme roasted parsnips and butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Cream Sauce Base
  • Info
    ½ oz. Grated Parmesan
  • 2 Garlic Cloves
  • 4 oz. Parsnips
  • 1 Lemon
  • 3 Thyme Sprigs
  • 1 tsp. Pink Seasoned Salt
  • 8 oz. Cubed Butternut Squash
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    559
  • Carbohydrates
    30g
  • Fat
    30g
  • Protein
    44g
  • Sodium
    1907mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim ends off parsnips and peel. Cut into ½" dice. Halve any large butternut squash pieces to roughly match smaller pieces. Stem thyme and mince. Halve lemon. Juice one half and cut other half into wedges. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Vegetables and Garlic

    Place butternut squash and parsnips on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and thyme. Spread into a single layer and roast in hot oven, 8 minutes. While vegetables roast. Place garlic on a small piece of foil and top with 2 tsp. olive oil. Form a foil pouch around the garlic. Carefully remove baking sheet from oven and place garlic pouch on sheet. Baking sheet will be hot! Roast again until vegetables are tender, 10-12 minutes. While vegetables roast, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Carefully, remove garlic pouch from baking sheet and remove garlic from foil. Mince roasted garlic. Return pan used to cook chicken to medium-high heat. Add garlic, cream sauce base, 2 tsp. lemon juice, Parmesan, and a pinch of salt to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over to taste. Bon appétit!

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